36 Ritz crackers
3/4 stick butter
2 boxes instant pistachio pudding mix
1 1/2 c. milk
1 qt. vanilla ice cream
1 1/2 c. Cool Whip
3 sm. Heath bars

Combine crushed Ritz crackers and melted butter. Press into 9 x 13 inch pan or small mini 2 inch paper cups or foil cups. Bake 10 minutes at 350 degrees. Let cool.

Beat pudding and milk until thick and add softened ice cream. Blend well. Pour into pan and freeze. After frozen top with Cool Whip. Sprinkle with grated Heath bar. Return to freezer. Take out 10-15 minutes before serving.

For Mini Cups: Press 1 teaspoon Ritz cracker mix into cups. Bake 5-8 minutes. Cool. Fill cups; freeze; after frozen top with Cool Whip and sprinkle with grated Heath bar. Return to freezer, take out 5-10 minutes before serving. (Freeze well, makes about 30 cups.)